Ingredients

Flatbreads

• 200g self-raising flour
• 170g Greek yoghurt

Filling

• 100g spinach
• 100g Mainland Feta, crushed
• 2 tablespoons cream cheese
• a handful of mint leaves, finely chopped
• 1 teaspoon minced garlic

1. Place the flour and yoghurt in a large bowl. Mix together and then knead for 5 minutes until you have a bouncy, soft dough. Add more flour if the dough is too sticky. Cover the bowl with cling film and set aside while you make the filling.
2. Place the spinach in a bowl and pour over boiling water to wilt. Once cooled a little, squeeze out all the excess water and chop roughly.
3. Place the chopped spinach in a bowl, add the remaining filling ingredients and stir to combine thoroughly. Set aside.
4. Once your dough has rested, knead it again for 30 seconds and then cut it into 4 equal pieces.
5. Take one dough ball and roll out on a floured bench to around 2cm thick. 
6. Place a large tablespoon (1/4) of the filling in the middle of the dough and then bring all the edges into the centre, encasing the feta mixture and sealing the parcel. Turn the parcel sealed side down and flatten the dough with your fingers until the flatbread is around 1.5cm thick. Set aside and repeat for the other flatbreads.
7. Heat a large non-stick pan on a medium to high heat.
8. Gently place your flatbreads in the pan two at a time and fry for 3-5 minutes on each side. Keep an eye on them and flip them over when they are golden-brown. Serve while  warm.